Description

A delicious Southwest blend of lentils, brown rice, black beans, vegetables and lots of yummy spices all cooked in your Instant Pot!

Ingredients

Scale

1 red bell pepper (chopped)
1/2 red onion (chopped)
2 garlic cloves (minced)
1 tablespoon olive oil
1/2 cup green lentils (rinsed)
3/4 cup brown rice (rinsed)
2 1/2 cups chicken or vegetable broth
1 can black beans (drained & rinsed)
1 can chopped petite tomatoes
1 cup frozen corn or 1 can whole corn (drained & rinsed)
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon adobo seasoning
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Finely chop your red onion, bell pepper and garlic cloves.
Turn your Instant Pot to saute setting. Add olive oil to the inside of the Instant Pot. Saute onion and bell pepper for 2 minutes. Add minced garlic and saute for additional 30 seconds.
Turn saute setting off on your Instant Pot.
Add the rest of the ingredients from green lentils all the way down to black pepper.
Stir all ingredients together. Close the instant pot lid, turn the pressure valve to sealing and pressure cook on high pressure for 18 minutes.
After 18 minutes is up, allow the Instant Pot to naturally release its steam for 15 minutes. Quick release any remaining pressure.
Remove the lid, stir mixture and top with your favorite toppings. Enjoy!

Notes

Prep and measure out your spices ahead of time in a small bowl. This will make it easier to just dump in the Instant Pot with the rest of your ingredients.

This recipe also makes a lot so it's perfect for meal prepping! Just add any leftovers to an airtight container and keep in the fridge for up to 4 days or in a freezer safe container for up to 3 months.

Prep Time: 5 mins
Cook Time: 20 mins
Category: Lunch, Dinner
Method: Instant Pot
Cuisine: American

Keywords: instant pot lentils and rice, lentils and rice